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Trinidad Pepper Pot Soup

4 lb Chicken; disjointed
2 lb Pork; cubed
1 lb Corned beef; cubed or 2 lbs spareribs, separated
2 c Water
3 Onions; sliced
3 Garlic cloves; minced
1/2 ts Dried red ground chili peppers
1/2 ts Thyme
2 tb Dark brown sugar
2 tb Worcestershire sauce
1/2 ts Ground black pepper


Combine the chicken, pork, corned beef, and water in saucepan. Cover and cook over medium heat for 2 hours. Add the onions, garlic, chili peppers, thyme, brown sugar, Worcestershire Sauce and black pepper and mix together. Cover and serve hot with crusty bread or rolls.



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